Reviews forEggplant Rollatini

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LuluAsta User ID: 6771883255596

Reviewed Oct. 18, 2016

"This recipe is incredible and the hit of my party!"

MY REVIEW

Irene526 User ID: 8677200241242

Reviewed Jan. 7, 2016

"This recipe takes some time to get together but in the end it was worth it. The sauce was delicious! No more jar sauce for me. The eggplant and filling were really tasty. I also added some spinach to the filling. Thanks for sharing. This is a must try recipe!"

MY REVIEW

Mollie1983 User ID: 8276795221826

Reviewed Mar. 2, 2015Edited Mar. 26, 2015

"As an avid home cook who has prepared TOO many eggplant dishes, I must say, this was one of the best! Once or twice, to save time, I used jarred sauce and it works out just fine. I've also used your sauce- which is much better :) I've added spinach, kale and other greens to the ricotta mixture a few times. This recipe is very versatile!

In fact, this recipe is wonderful AS IS or with ADD ONs!

Thanks for sharing this recipe Nancy! My entire family devoured this. My mother said it's her new favorite dish... With the addition of my homemade ricotta and mozzarella! Yum!"

MY REVIEW

Mollie1983 User ID: 8276795221824

Reviewed Mar. 2, 2015Edited Mar. 26, 2015

"As an avid home cook who has prepared TOO many eggplant dishes, I must say, this was one of the best! Once or twice, to save time, I used jarred sauce and it works out just fine. I've also used your sauce- which is much better :) I've added spinach, kale and other greens to the ricotta mixture a few times. This recipe is very versatile!

In fact, this recipe is wonderful AS IS or with ADD ONs!

Thanks for sharing this recipe Nancy! My entire family devoured this. My mother said it's her new favorite dish... With the addition of my homemade ricotta and mozzarella! Yum!"

MY REVIEW

Onbeyondzen User ID: 8182862215911

Reviewed Dec. 25, 2014

"Nice that lots of fresh ingredients are called for by this recipe, e.g., fresh garlic instead of garlic powder. However, there is way too much potential for over-salting, given the prepared ingredients that are suggested. I suggest using panko instead of seasoned bread crumbs, which usually have tons of salt, garlic powder, and all sorts of stuff that will ruin the fresh taste of the other ingredients.

There is absolutely no need to sweat the eggplant--all you do is wring out a bunch of nutrition and waste time. You might try pounding it a bit to flatten, but that is not a necessity. Also, watch out for the saltiness of the cheese or the chicken stock (stock is also not necessary--try using just crushed tomatoes and skip the stock, sauce, and paste) you use. Don't get me wrong--I love salt--but I've had too many dishes ruined by using over-salted cheese or pre-seasoned ingredients to be willing to go down that path again.

Fresh mozzarella typically has much less salt than the packaged stuff you buy in the store. If you are keeping the salt low, consider supplementing the Parmesan with a bit of the powerfully flavored but super salty Pecorino Romano cheese, which will really zing up the flavor.

And, consider using fresh basil, oregano, thyme, cilantro, and/or other spices. Since you are using fresh parsley, which of course is a must, you might as well do it justice by giving it the company of other fresh spices.

Feeling brave? If your economizing on salt leaves room, consider flavoring your from-scratch crushed tomato sauce with a dash of powdered Japanese dashi, if you have access to a store that sells it. It adds a hint of very mild anchovy-like flavor, much milder that what you may have experienced with Italian anchovies.

One final note: Do you think this can be done without an electric frying pan? Jusk askin'...

Cheers, and Happy Cooking as Jacques P?pin would say!

Onbeyondzen"

MY REVIEW

dleshana User ID: 7580611142621

Reviewed Jan. 4, 2014

"My sister Pauline found this recipe and gave me a taste. Delicious! Time consuming but well worth it. The spinach added to the rollup sounds really good, I will try that the next time I make them, which will be soon. The sauce is a very good recipe which I made double of and used the other half for small meatballs. YUMMY!"

MY REVIEW

tinarm User ID: 163179164801

Reviewed Jul. 31, 2013

"Very good! I've made this without breading the eggplant. I just saute the slices in 1/4-inch of oil until tender, about 2 minutes. Have also used jarred sauce when short on time."

MY REVIEW

Patrice1164 User ID: 7244401159432

Reviewed Apr. 28, 2013

"I followed this to the letter with one exception. I added baby spinach to the rolls, layering the spinach on top of the cheese mix before rolling the eggplant. A labor intensive meal? You betcha, and so very worth it."

MY REVIEW

kclint User ID: 7149487177721

Reviewed Feb. 24, 2013

"Fantastic! I used my own canned tomato sauce, but everything else was the same. Thank you!"

MY REVIEW

jkozosky User ID: 2250428210290

Reviewed Jun. 29, 2012

"i had a recipe for eggplant rollatini 20 years ago, that i lost i a move. I have been looking for a recipe like it since. So glad i found this one. My original recipe called for two jars of prepared pasta sauce, but it is nice to have a good sauce recipe. It is time consuming, but oh so good!! THANKS!!!"